Syrup
Buckwheat Honey
A tier
Buckwheat honey is dark, malty, and almost molasses-like—the opposite of acacia. It smells of malt extract and damp grain. Breton, Polish, and North American buckwheat fields produce it. A little goes a long way in a dressing or a rye loaf. Do not hide it in a delicate panna cotta. It glazes ham and duck with authority and stands up to mustard. Crystallisation is coarse and grey-brown; that is normal, not spoilage.
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History
Breton sarrasin fields gave a famously dark buckwheat honey.
Northeast American buckwheat honey was the working dark jar before clover took the grocery.
Health-food shops kept buckwheat honey as the mineral, strong alternative.
Chefs used buckwheat honey in glazes where maple or molasses would have been the reflex.